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READY IN 55 mins

Grands!® Cheesy Herb Monkey Bread

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Read Reviews (15)

"Everyone loves monkey bread, but this one is for the true cheese lover." — Pillsbury® Grands®

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Original recipe makes 40 appetizers Change Servings

1/3 cup butter or margarine, melted
3/4 teaspoon dried dill weed
3/4 teaspoon garlic powder

2 (10.2 ounce) cans Pillsbury® Grands!® Flaky Layers refrigerated buttermilk or original biscuits
2 1/2 cups shredded Colby-Monterey Jack cheese blend

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Directions

Heat oven to 350 degrees F. Generously grease 12-cup fluted tube cake pan with shortening, or spray with cooking spray.
In small bowl, mix melted butter, dill weed and garlic powder. Separate each can of dough into 5 biscuits; cut each biscuit into fourths. Coat half of the biscuit pieces in butter mixture; arrange in pan.
Sprinkle 2 cups of the cheese over dough. Coat remaining dough pieces in butter mixture; place over cheese. Sprinkle with remaining cheese.
Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes. Run knife around outside edge to loosen. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan; invert onto serving plate. Pull apart to serve.

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PREP 15 mins
READY IN 55 mins

Footnotes

Make the Most of This Recipe With Tips From The Pillsbury® Kitchens
Success: A pizza cutter works great to cut the biscuits into quarters super-fast!

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We LOVE this recipe. I like to serve it with spaghetti, lasagna or homemade soup. It's the best at sopping up leftover drippings in bowls. This works with any kind of spices you have on hand and any kind of cheese. I like to also make this with italian seasoning and parmesan cheese.

—Sarah Jo

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Most Helpful Critical Review

Jan 28, 2013

I wanted to love this...really I did. It combines three of my favorite things: Bread, herbs, and cheese. What's not to love? Well, for starters, even though we were dipping the dough very lightly in the butter and herb mixture, we ran out after the first can of dough and had to make more for the second can of dough. The baking time was way off as well, leaving completely raw dough in the middle third of the "loaf". I was able to get the monkey bread back into the Bundt pan and returned it to the oven, but by the time the middle was anywhere near cooked, the outside had gotten very crunchy. There wasn't much flavor to this, either, even with the extra butter/herb mixture and I also added extra cheese. I think it might be better if the dough pieces were smaller and perhaps coated in parmesan cheese after being dipped into the butter and herbs.

—Keri

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16 Ratings

Feb 04, 2013

Well I was nervous after reading some bad reviews, but I forged ahead. I bought the 16 oz grands which have 8 large biscuits (instead of the 10 oz), so I made adjustments by cutting each biscuit in 6 pieces. I doubled the seasoning amounts though I subbed oregano for the dill.I used about 1/2 cup butter + 2 tablespoons to cover all the rolls. I also tossed the buttered cubes in parmesan. Then I put it all in two layers in a large (approx 9X13) casserole pan with 2 cups mexican blend cheese. Baked perfectly in the rec. time frame. It was a real hit with soup and a tossed green salad. I will defiitely make this again.

—mauigirl.. Intermediate not a

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Nov 16, 2012

Good stuff. I added thyme, and a little extra butter/cheese.

—Ariel

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Jan 28, 2013

This recipe is confusing because the can of original biscuits contains 8, not 5 biscuits. At any rate, I used only 1 can of biscuits, minus 1 which was made into a mini pizza at lunch. Since I was using 7 biscuits, I cut the butter and herbs in half, which was just enough to coat each biscuit piece. I also cut each biscuit into 6 pieces rather than 4 as the directions state because I just prefer smaller pieces. I layered them in a loaf pan. As others stated, the biscuits browned before they were actually done. Since I was thinking this might happen, I set the timer for a shorter time period and covered the pan with a tent of aluminum foil for the last 5 minutes of cooking time. If I were to make this again, I would double the herbs to make for a stronger tasting bread.

—Paula

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Jan 20, 2013

We liked this one. Quick, adaptable to your tastes and what type of cheese you may have on hand. Also easy to reduce the size. I quartered the recipe and baked in a small casserole dish for 25 minutes.

—Magnolia Blossom

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Feb 14, 2013

This tasted so good. The problem I found with baking this however is the biscuits on the top cooked too quickly and were a little harder than I would have liked after about 20 minutes of baking. I had to take them out to check if it was ready, the biscuits on the underlayer were still gooey. I think next time I will not layer any bread and just bake it for less. 5 stars if I wouldn't have had the problem with the cooking time.

—Carrie

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Jan 29, 2013

So easy and tastes great. Will make this one again and again!

—Don

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Nutrition

Calories
94 kcal
5%

Carbohydrates
6.1 g
2%

Cholesterol
12 mg
4%

Fat
6.5 g
10%

Fiber
0.2 g
< 1%

Protein
2.9 g
6%

Sodium
213 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grands!(R) Cheesy Herb Monkey Bread

Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories: 94
Calories from Fat: 59

% Daily Value *
Total Fat 6.5g 10 %
Saturated Fat 3.4g 17 %
Cholesterol 12mg 4 %
Sodium 213mg 9 %
** Potassium 2mg < 1 %
Total Carbohydrates 6.1g 2 %
Dietary Fiber 0.2g < 1 %
Protein 2.9g 6 %
** Sugars 1.3g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 1 %
Iron 3 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.